Step 2While the curry sauce is cooking, cut the paneer into about 1 inch (2 cm) pieces. Wash, drain and roughly chop the spinach. If you use baby spinach you don't need to chop it. If you use frozen spinach instead, defrost and drain all the liquid.
Step 3Grease a skillet with ghee and add the paneer and the curry sauce. Bring to a simmer and cook on medium for about 5 minutes.
Step 4Add the spinach (chopped stalks first if you're using mature spinach). Cook until just wilted for a couple of minutes. Take off the heat.
Step 5Add the chopped herbs such as parsley or cilantro. Eat on its own or optionally serve with shirataki rice cooked according to our instructions for preparing shirataki noodles. Eat warm or let it cool down and refrigerate for up to 4 days.